**Now Shipping.** We were in the right place at the right time when we met Filippo Alampi from Fattoria Ramerino at Olio Capitale in Trieste in March 2013. We were struck by the superior quality of this extra virgin olive oil from his estate outside of Firenze. Primus is pressed from the earliest olives while Dulcis is pressed from olives that ripen a short time later. Primus is full of intensity, while Dulcis is slightly softer. The aroma is of fresh olives and green grass. Primus brings forth an intensely spicy and bitter combination. With the fruity green olive taste, you may note hints of grass and artichoke. A gold medal winner at the 2016 New York International Olive Oil Competition, and featured in a May, 2015 article in The New York Times.
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